Steak Frites is a French bistro classic, and a special treat at the Mason household. It has only been in the last several years that we have slowly included grass-fed, grass-finished meat back into our diets. After Charlie’s cancer and reading The China Study, fruits and vegetables remain my ingredients of choice. With that said, a buttery steak piled high with homemade fries is the most requested birthday meal by my children. As a bonus, the high Omega’s found in grass-finished beef are great for brain health. This recipe is a rift on David Lebovitz’s recipe from My Paris Kitchen. It’s ridiculously easy and never disappoints.
- 6 8oz. Grass-Fed, Grass-Finished Rib-Eye Steaks
- 6 tsp Kosher Salt
- 1 1/2 cup Finely Chopped Italian Parsley
- 1 cup Soft French Butter or Grass-Fed Kerry Gold option to season butter with fresh herbs in advance
- Freshly Ground Pepper
- 6-8 Idaho Potatoes or my favorite is sweet potatoes
- Kosher Salt
- Fresh Ground Pepper
- Olive Oil
Rub steaks with salt, generous pepper and fresh parsley. Refrigerate for at a minimum one hour. I usually prep my steaks in the morning and leave in the refrigerator all day.
If you want to take the recipe up a notch, you can pre-soften your butter and stir in 1 tsp. finely chopped dried herbs of your choice (rosemary, thyme, lavender). Return butter to refrigerator.
Heat a spoonful of plain butter in your pre-heated cast iron skillet. Sear the steaks on high heat, making sure you turn them half-way. For a medium steak, cook 7-10 minutes total on both sides.
The pièce de résistance is to top each steak with a dollop of your butter, ground fresh black pepper and a scattering of fresh Parsley.
Wash potatoes well, leave skins on. Cut your fries to your liking, stick soldiers or wedges.
Lay on a piece of parchment paper, generously drizzle with olive oil, salt and pepper.
Bake in the oven for 30 minutes until they are crisp-delicious! Salt and pepper and serve hot. My family likes truffle salt on steak and fries!
I serve sautéed spinach for my green. I use the largest box of fresh, pre-washed spinach. I coat a sauté pan with olive oil and Maldon salt and sauté for a couple of minutes! Voila!